This is the second restaurant for chef Rose-Ellen Padavano and Angela Padavano, who will continue to operate their other business, Rosalina's Kitchen, 83 Hamilton St., Worcester.

Angela Padavano's twin sister, Alisa Deveau and her husband, Bill Deveau, are partners in the new business.

The Deveaus will manage Padavano's Place. They previously helped out at Rosalina's Kitchen.

Rose-Ellen Padavano said she will "go between" the businesses, but plans to be in the back of the house at Padavano's Place during the first few months of operation.

Whew!

Angela Padavano plans to keep her day job as an engineer and manage Rosalina's Kitchen at night. Pete Blodgett is executive chef at the restaurant.

Padavano's Place is located in space occupied by the former Corapi Lounge. The owners did minor renovations and cleaned the place, adding cherry red booths and colorful décor to liven it up. The horseshoe shaped bar, which seats 20, remains. The business has a full liquor license.

Padavano's Place is open for lunch beginning at 11 a.m. Friday, Saturday and Sunday. Dinner is served 4 to 10 p.m. daily. Reservations are not accepted. Private parties can be accommodated: Telephone, (508) 755-1221. Visit www.padavanosplace.com.

The menu at Padavano's Place is new, with a few of the favorite dishes from Rosalina's Kitchen mixed in. Both restaurants feature Italian cuisine, and judging by the success of Rosalina's Kitchen, diners really enjoy the food.

The kitchen at Padavano's Place closes at 10 p.m. nightly, but you can order from a late night menu that offers meatball, chicken Parmesan and sausage sandwiches and pizza until the 2 a.m. bar closing.

The owners have big plans for the new restaurant.

Look for live entertainment, special events, such as pitch card games, bike night, karaoke, etc.

Note: There's a patio on the side of the building for outdoor dining, in season

Why open another restaurant?

Rose-Ellen Padavano said the owners were tired of turning away customers at Rosalina's Kitchen as a result of limited space. "We didn't have room for everyone who wanted to get into the restaurant," she said.

The owners checked around the city before deciding on Shrewsbury Street. One of the things they liked about the location is that the new equipment had been installed in the kitchen, and they liked the space. There's also parking for customers.

Owner Christiana Ernst closed Ristorante Via Alto 27, 27 High St., Clinton, July 26, and that day the management expressed thanks to customers on Facebook, telling them, "We are serving a limited menu but have plenty of drinks to celebrate a new venue coming soon."

I called the restaurant earlier this week for an update, and I was told that the restaurant was "closed for renovations, and it would reopen. No date decided."

The restaurant's website is still up and running.

Crossroads Tap & Table will occupy the space of the former Chloe's American Bistro, 23 Main St., Hudson.

Olga Kwasniewski, owner of Thai Island, 456 Main St., Holden, said she was "caught by surprise" when she recently learned her business had been selected as a 2014 American Express Member Favorite.

"I first thought it might be some kind of scam because businesses are confronted with so many illegitimate deals and offers every day," said Kwasniewski.

American Express confirmed the recognition award, and last month Kwasniewski joined other winners and restaurateurs at Catalyst Restaurant in Cambridge for the reception and award ceremony.

Kwasniewski also was selected to personally share her entrepreneurial story with the guests.

American Express Member Favorite is a program that recognizes select American Express Card merchants based on American Express transactions, frequent purchases, repeat customers, etc.

Out of an estimated 400 restaurants in Boston and surrounding area, Thai Island ended up in the top 5 percent, according to Kwasniewski, who said, "I truly was proud of this milestone in my sixth year in the restaurant business."

Thai Island recently launched a new website, www.thaiislandholdenrestaurant.net, with an updated menu (new and classic dishes) and information about gift cards, reservations and private dining.

The restaurant, which seats 58, is open from 11:30 a.m. to 8:30 p.m. Sunday through Wednesday; 11:30 a.m. to 9:30 p.m. Thursday through Saturday; Full liquor license. Telephone: (508) 829-8272.

Traditional Thai food served by a gracious owner.

Piccolo's, 157 Shrewsbury St., Worcester, has introduced a new cocktail list in addition to early bird dinner specials.

The chef's specials, $10.99 each, will be available from 5 to 6 p.m. beginning Aug. 28. There will be three specials to choose from, according to owner/executive chef John Piccolo, who said Chicken Parmesan will be among tonight's (Aug. 28) specials. For more info, call (508) 754-1057.

Bacon lovers probably already know that Aug. 30 is Bacon Day!

It's an unofficial international holiday that began in 2000 in Bedford.

Get ready for a new product, Maple Bacon Icing, recently introduced by Amoretti.

The icing can be used a glaze for bundt cakes or cinnamon rolls or piped on cakes and cupcakes. For "foodie-extremists, the company recommends using equal half parts icing and ganache to dip cake pops and cookies, or fill truffles and macaroons. The icing can even be spread over toast.

A new burger recipe to try this holiday weekend is from Weber's "Big Book of Burgers: The Ultimate Guide to Grilling Backyard Fare," by Jamie Purviance.

Texas Burgers With Cheddar Cheese and Barbecue Sauce:

Recipe serves 4: In a large bowl combine patty ingredients; 1½ pounds ground chuck (80 percent lean) 1 tablespoon prepared chili powder, ½ teaspoon garlic powder and ½ teaspoon kosher salt. Form four gently packed patties, each about ¾-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1-inch wide in the center of each patty. This will prevent them from puffing on the grill. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (400 to 500 degrees.) Brush the cooking grates clean. Grill patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the cooking grates. (If flare-ups occur, move the patties temporarily over indirect heat.) During the last 2 minutes of grilling time, place a slice of cheddar cheese on each patty to melt. During the last minute of grilling time, toast four hamburger buns (split), cut side down, over direct heat.

Place some lettuce on each bun and top with a patty, sauce (see recipe) and sweet pickles, optional. Serve warm. Extra barbecue sauce can be stored in the refrigerator for up to a week.

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